| Dairy free (option) + Gluten free + Paleo (option + Keto |
I wish I could make quiche for my mom this year, but I'll just have to make her a double batch when quarantine is over. Actually, she has a one track Lemon Meringue Pie mind, so I'll make this for myself and the pie for her :)
Quiche makes a great PREP AHEAD BREAKFAST (or lunch or dinner).
The crust for this quiche is thin slices of potato. I lined a 9-inch pie dish with thin (like, less than 1/4-inch) slices of potato - any kind of potato will work).
Bake this crust at 350 until the potato slices start to brown around the edges. Then, pour in your filling (8-10 eggs, frozen or fresh chopped veggies, 2/3 cup canned coconut milk, 1/2 chevre - skip to make this dairy free, sea salt and ground pepper). The veggies I used here were all odds and ends leftovers - celery root, green beans, and sweet potato.
Bake this until "set" and the center no longer jiggles (about 20-30 minutes).
The fruit salad was a bunch of oranges (tangelos, navel, and blood) that were about to get moldy and some kiwis. I added fresh thyme for extra medicinal support. THYME is my favorite herb. It has been found to help fight upper respiratory ailments, bacteria, and acne. Rich in Vitamins A and C, as well as iron.
Related Posts: Better Comfort Foods
The Author: Hi! My name is Sarah, and I am the founder of Abundelicious. I help women let go of emotional eating and diet culture, while finding the foods, habits and movement that allow them to reach their wellness goals and thrive. I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog.
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